Cheat’s Spring Rolls
Chinese spring rolls are so yummy, but takeaway versions are often deep-fried, making them an unhealthy treat. So, Annabel has come up with Cheat’s Spring Rolls: a healthy but just as tasty grilled version that you can make at home.
For another easy homemade alternative, next give these Vietnamese Rice Paper Rolls with Chicken a go!
- 10 Mins.
- 10 Mins.
- 4 small wraps
Ingredients
1 tbsp sunflower oil
2 boneless skinless chicken breasts, cut into very thin strips
1 medium carrot, peeled and coarsely grated
2 handfuls of beansprouts
2 spring onions, thinly sliced
1 tsp dark soy sauce
2 tbsp plum sauce
4 small wheat tortilla wraps
2 boneless skinless chicken breasts, cut into very thin strips
1 medium carrot, peeled and coarsely grated
2 handfuls of beansprouts
2 spring onions, thinly sliced
1 tsp dark soy sauce
2 tbsp plum sauce
4 small wheat tortilla wraps
Method
- Preheat the grill to high. Heat the oil in a wok or large frying pan, add the chicken and stir-fry for 2 minutes.
- Add the vegetables and stir-fry for a further 2 minutes until the chicken has cooked through and the vegetables have softened slighty (but aren’t completely soft.) Stir in the soy sauce and 1 teaspoon of the plum sauce, and remove from the heat.
- Spread the remaining plum sauce over the four wraps. Divide the chicken and vegetable filling between the wraps, spooning in on the lower half of each wrap.
- Fold the left and right hand sides of the wrap over the filling then roll the wraps up from the bottom so that the filling is completely enclosed.
- Carefully transfer the filled wraps to a grill pan, sitting them seam side down. Place under the grill for 1 to 1½ minutes, until the tops are crisp and starting to brown then turn them over and grill for a further 1 to 1½ minutes. Watch carefully as the wrap can scorch easily.
- Remove from the grill and serve immediately.
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